Shortbread Stripes

Ingredients:
Vanilla Dough:
9 Tbsp unsalted butter, soft
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup plus 1 Tbsp flour
1/4 cup cornstarch
Pinch salt

Mint Dough:
9 Tbsp unsalted butter, soft
1/4 cup powdered sugar
1–2 tsp peppermint extract
Few drops green food coloring
1 cup plus 1 Tbsp flour
1/4 cup cornstarch
Pinch salt

Raspberry Dough:
9 Tbsp unsalted butter, soft
1/4 cup powdered sugar
3 tsp freeze-dried raspberry powder
Few drops red food coloring
1 cup plus 1 Tbsp flour
1/4 cup cornstarch
Pinch salt

Chocolate Dough:
9 Tbsp unsalted butter, soft
1/4 cup powdered sugar
1 cup flour
2 Tbsp cornstarch
4 Tbsp Dutch-process cocoa
Pinch salt

Mint Ganache (optional):
3.5 oz dark chocolate
1/3 cup cream
1 Tbsp unsalted butter
1 tsp peppermint extract

Method:

To make each dough:

Cream the butter and powdered sugar until light and creamy. Add any required colouring or peppermint extract and mix to combine. Gently fold in the dry ingredients to form a soft dough. Roll between two sheets of baking paper into a 6.5 x 9 inch rectangle. Refrigerate for 15 minutes until firm. Peel off the paper, trim the edges and cut into three 2-inch-wide strips. Stack the strips on top of each other and press lightly to join. Refrigerate for 20 minutes. Preheat the oven to 300°F. Turn the stacked dough on its side so the layers face upward and slice into 1/4-inch cookies. Place on lined baking trays and bake for 12–15 minutes until firm and pale. Cool completely.

To make the mint ganache:

Melt the chocolate, cream, butter, and peppermint together until smooth. Cool until spreadable.

Serving suggestion: Sandwich the cookies together with mint ganache.